• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.91-91
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• 2017

트라이볼로지란? 상대운동을 하면서 서로 영향을 미치는 두면 및 이와 관련된 문제로 마찰, 마모, 윤활에 대한 것을 말한다. 트라이볼로지는 1960대에 조사 연구되기 시작하면서 학문적으로 많은 정리가 이루어졌고, 현재 현대사회에서 문제가 되고 있는 에너지 및 환경 문제를 해결할 수 있는 핵심 요소로 떠오르고 있다. 특히 4차 산업혁명시대를 맞이하여 많은 부분에서는 인공지능, 클라우딩, 빅 데이터 및 로봇 등을 이야기하고 이에 대한 투자 및 개발을 이야기하고 있지만, 이 4차 산업을 뒷받침할, 강인한 제조업이 없으면 불가능한 혁명이라고 말 할 수 있다. 특히 트라이볼로지는 제조업의 무인 자동화 및 무인 로봇 등 이를 필요로 하는 산업 기기와 같은 전반적인 부품 및 소재의 마모를 감소시켜, 기계 장치의 신뢰성을 증가시킬 수 있다. 마찰은 두 물체 상호간의 열 발생을 억제 시키고, 마모는 물체의 표면 경도가 높으면 높을수록 마모량이 적어진다고 알려져있다. 따라서 트라이볼로지와 관련한 표면 처리의 경우, 고온 환경에서의 사용성 증대 및 고경도화 그리고 저마찰을 위한 방향으로 개발 발전되어져 왔다. 트라이볼로지 코팅 중 내마모 코팅의 경우, 티타늄 원소를 기본으로 알루미늄(Al) 및 실리콘(Si)를 합금화하면서, 고경도화 및 내열성을 증대시키는 방향으로 발전되어 왔다. 그에 따라 표면경도의 경우, 4000 Hv, 내열성 $1200^{\circ}C$에 도달였다. 하지만 여전히 철계와의 마찰계수는 0.3 이상으로 이를 낮추는 방법이 요구되고 있다. 최근 트라이볼로지 코팅 중 카본을 함유한 비정질 다이아몬드상 카본 막 (Diamond like Carbon Film : DLC) 이나, Diamond 막의 수요 증가는 마찰을 낮추어 융착마모를 줄이려는 노력으로 볼 수 있다. 특히 수소를 포함하지 않는 고경도 탄소막인 ta-C(tetrahedral amorphous-Carbon)의 수요는 증대되고 있으며, 이에 대한 후막화 및 양산화 기술의 개발의 현재 isssu로 대두되고 있다.

• Food Science and Preservation
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• v.14 no.5
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• pp.457-461
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• 2007

We investigated the effects of both $CaCl_2$ treatment and modified atmosphere packaging (MAP) (compared with non-packaging on 'Fuji' apples from the Young-Joo region of Korea. Apples were dined into 5% (w/v) $CaCl_2$ solution for 15 min and then packaged with or without LDPE film (thickness: 0.025 mm) before cold storage at $0^{\circ}C$. Weight loss of applies in film packaging was lower than that of non-packaging applies, and the apple firmness resulting from $CaCl_2$ treatment and MAP was better than that of apples receiving control treatment. Also, $CaCl_2$ treatment and MAP resulted in improvements in titratable acidity, soluble solid content (SSC), and decay rate compared to control treatments. However, no significant differences in vitamin C content were found amongst apples receiving various treatment. the results suggest that a combination of postharvest calcium dipping and plastic film packaging may effectively preserve 'Fuji' apples, and that the combined treatment are better than either individual treatment.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.114-114
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• 2010

최근 고용량의 디커플링 캐패시터를 기판에 내장하여 고주파 발생의 원인인 배선길이와 실장 면적을 획기적으로 줄이는 임베디드 디커플링 캐패시터에 대한 연구가 활발히 진행되고 있다. 하지만 기존의 공정들은 높은 공정온도와 같은 공정상의 한계를 가지고 있어 상온 저 진공 분위기에서 세라믹 분말을 기판에 고속 분사시켜 기공과 균열이 거의 없는 치밀한 나노구조의 세라믹 제작이 가능한 후막코팅기술인 Aerosol Deposition Method (ADM)에 착목하였으며, 이 ADM을 박막공정으로 응용하여 $BaTiO_3$ 박막을 제작하고 고용량의 디커플링 캐패시터 제작을 실현하고자 한다. 하지만, Cu 기판 상에 성막 된 $0.5\;{\mu}m$이하의 $BaTiO_3$ 박막에서는 $BaTiO_3$ 분말 내에 존재하는 평균입자 보다 큰 입자와 응집분말로 인해 발생하는 pore, crater, not-fully-crushed particles와 같은 거시적인 결함들에서의 전류 통전과 울퉁불퉁한 $BaTiO_3$ 박막과 기판 사이의 계면에서의 전계의 집중에 의한 전류의 증가로 인하여 큰 누설전류 발생하는 문제에 봉착하였다. 이러한 문제를 해결하기 위하여 제시된 효과적인 방법으로 Stainless steel 기판과 같이 표면경도가 높은 기판을 사용하는 것이며, 이를 통해 $0.2\;{\mu}m$의 두께까지 유전 $BaTiO_3$ 박막을 성막 할 수 있었으며, 치밀한 표면 미세구조와 줄어든 $BaTiO_3$ 박막과 기판 사이의 계면의 거칠기를 확인하였다. 하지만, $BaTiO_3$ 박막 내에 발생하는 누설전류의 근본원인을 확인하기 위해서는 누설전류에 대한 미시적인 접근이 더욱 요구된다. 이에 본 연구에서는 누설전류 발생원인의 미시적 접근을 위해 두께에 따른 $BaTiO_3$ 박막의 누설전류 전도기구에 대한 조사하였으며, 이를 통해 $BaTiO_3$ 박막내 발생하는 누설전류의 원인은 $BaTiO_3$막 내에서 donor로서 역할을 하는 oxygen vacancy와 불균일한 전계의 집중으로 인한 전자의 tunneling 현상임을 확인할 수 있었다. 또한, Nano-indenter와 Conductive atomic force microscopic를 이용한 정밀 측정을 통해 표면경도의 중요성을 재확인하였으며 $BaTiO_3$ 박막의 두께가 $0.2\;{\mu}m$이하로 더욱 얇아지게 되면 입자간 결합 문제 또한 ADM을 박막화 하는데 있어 중요한 요소임을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.247-254
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• 2016

This study evaluated the effects of low-dose X-ray irradiation treatment on quality characteristics and sensory evaluation of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C contents, and sensory evaluation were investigated. There was no significant increase or decrease in Brix/acid ratio, total sugar content, reducing sugar content, or vitamin C content between the non-irradiated and irradiated samples. Color value of orange peels decreased with increasing levels of irradiation treatment. Color b value of orange pulp increased with an increase in irradiation dose. Difference in hardness between the non-irradiated and irradiated samples decreased at the end of storage. For the sensory evaluation after 30 days, sweetness and overall acceptability of irradiated samples at more than 0.6 kGy were low. These results suggest that X-ray irradiation under 0.6 kGy does not affect quality characteristics and sensory evaluation.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.3
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• pp.246-254
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• 2013

This study is purposed to verify the safety of the floor of the children's playground using polyolefin foam waste and rubber paving. The critical fall height, walking suitability, long term physical fatigue expectation and slipperiness were tested. Polyolefin foam wastes in thickness of 30mm, 50mm and 70mm were prepared with paving the rubber paving materials in 12mm and 15mm thickness respectively. The test on the critical fall height was carried out according to KS G 5758:2009. The floor hardness test equipment (O-Y HMA) was used for the test on hardness of the floor from a viewpoint of walking suitability and fatigue. A portable slipperiness tester (ONO PPSM) was used for slipperiness test. It was revealed from the test that the floor made of the polyolefin foam waste and rubber paving were considerably safe from a viewpoint of impact absorption. With regards to the hardness of the floor, it was shown the excellent performance in the aspects of walking and fatigue for male. But it was not suitable with walking on the shoes(middle heels) for female. And they will be very fatigue if they were in a long time walking or standing. As far as the slipperiness is concerned, it was shown that it was comparatively safe for the ordinary motions even though the surface was wet.

• Korean Journal of Materials Research
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• v.8 no.11
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• pp.1011-1019
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• 1998

This work designed Sn-5%Pb-1.5%Ag-x%In solder alloy to develop the solder alloy with low Pb content. This solder alloy doesn't cause environmental pollution. and this study reviewed the probability of replacement of Sn-37%Pb solder as evaluation of melting range, wettability. microstructure, microhardne'ss, tensile strength, drossability of this new solder alloys. The level of international regulation in dissolution amount of Pb ion was 3ppm. But dissolution amount of Pb ion in Sn-5%Pb solder alloy confirmed not to threat the global environmental is 0.46ppm. The melting range of this solder alloy was $183-192^{\circ}C$. Also the range of solidification was very narrow within $5^{\circ}C$. The wettability was similar to Sn-37%Pb solder, and the effect of amount of In addition of wettability couldn't be founded. The probability of replacement in the melting range and wettability is very high. And microhardness of this solder alloy was 1.5 times of conventional type solder. Tensile strength of new solder alloys was a little high than that of conventional type solder. With increasing amount of In% addition, tensile strength was increased, but elongation was decreased. The solder alloy of l%In addition revealed AgSn and Pb on dendrite microstructure boundary, and $Ag_3Sn$, $Ag_3In$ and Pb were revealed on it at the solder alloy of 3% In addition. The drossability was superior to Sn-37%Pb solder alloy and the solder alloys of 2% In addition was not generated for 3hrs.

• Food Science and Preservation
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• v.21 no.4
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• pp.473-482
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• 2014

Changes in quality of mushroom during storage are severe problem that reduce the shelf life of harvested mushrooms. This study investigates the effect of oriental melon peel extracts on maintenance of the quality of mushrooms (Agaricus bisporus). Mushrooms were dipped in solutions (distilled water, DW; 0.1% oriental melon peel extract, OMP; 0.1% ascorbic acid, AA; and OMP+AA) for 3 minutes. After the dipped mushrooms were air-dried at room temperature, they were packaged in a polypropylene (PP) films and stored at $4^{\circ}C$ and $15^{\circ}C$. The changes in the quality of mushrooms were measured in terms of their color, gas composition, firmness, and sensory evaluation during storage at $4^{\circ}C$ and $15^{\circ}C$. The antioxidant and anti-browning activities of oriental melon peel extract were measured with respect to their total polyphenol contents, total flavonoid contents, DPPH, ABTS radical scavenging, copper chelating activity and PPO inhibition activity. The samples that were dipped in all the solutions did not show significant differences in firmness and gas exchange during their storage at $4^{\circ}C$ and $15^{\circ}C$. At both storage temperatures, the OMP solution samples showed highest L value and lowest delta E value. The sensory evaluation showed that during the storage period, the overall acceptability of mushrooms treated with the OMP and OMP+AA solutions was higher than that of the untreated mushrooms. The total polyphenol and flavonoid contents of oriental melon peel extract were $4.81mg\;GAE{\cdot}g^{-1}$ and $1.18mg\;QE{\cdot}g^{-1}$, respectively. The DPPH, ABTS radical scavenging activity, copper chelating activity and PPO inhibition activity of the oriental melon peel extract lower than ascorbic acid. All these results suggest that oriental melon peel extract can be used as a natural browning inhibitor.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.833-841
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• 2010

This study was conducted to develop patties by substituting a portion of meat by bamboo (Sasa borealis) leaf extract (SBE) and/or cooked rice. Four types of patty were prepared: Control, S, SI, and SII. S was the patty for which 2.5% of meat was substituted with SBE. SI and SII were the patties with 25% or 50%, of meat, respectively, substituted with cooked rice containing SBE. The moisture contents of S, SI, and SII patties were not changed. The compositions of fat, cholesterol, and protein of S, SI, and SII patties were decreased. Cooking loss of weight as well as the diameters of S, SI, and SII patties were decreased. pH was increased in S patty, hardness was reduced in SI and SII patties, and malondialdehyde values were lowered in S, SI, and SII patties, compared to control. The S, SI, and SII patties were evaluated higher for color in sensory tests and preference tests. Through preference tests of burgers with these patties, the overall taste of the SI patty was assessed highly among the 4 patties. Therefore, it may be concluded that developing a patty by substituting a portion of meat with SBE and/or cooked rice may be worthwhile.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.600-608
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• 2006

The purpose of this study was to investigate the physicochemical characteristics of Cabbage Kimchi with different kinds of jeot-kal. The Cabbage Kimchis were stored at 4${\pm}$1$^{\circ}C$ for 49 days. The pH of all samples of Cabbage Kimchis decreased during fermentation. The total acidity of Cabbage Kimchis increased gradually during fermentation and that of Cabbage Kimchis with different kinds of jeot-kal was higher than that of control. Redox potentials and reducing sugar content decreased gradually during fermentation. Total vitamin C content of Cabbage Kimchis with different kinds of jeot-kal was much higher than that of control. In color measurement, the lightness value decreased gradually, whereas the redness and yellowness values increased gradually during fermentation. The content of hot water soluble pectin (HWSP) decreased as the fermentation proceeded, but that of hydrochloric acid soluble pectin (HCISP) and sodium hexametaphosphate soluble pectin (NaSP) increased.

• Polymer(Korea)
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• v.33 no.5
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• pp.446-451
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• 2009

Reliability evaluations of linear low density polyethylene (LLDPE) pipe with respect of thermal exposure time have been investigated in accordance with RS M 0042, which is a reliability standard for polymer pipe. As the thermal exposure time is prolonged, a progressive increase, until 250 days, in tensile strength and a slight increase in hardness are observed, while a proportional decrease in elongation at break is showed. These results can be explained by the increase of crystallinity, followed by the increase of crosslinking density, chain scission and the decrease in chain mobility, due to thermal oxidation as the exposure time increases. Long term hydrostatic pressure test result implies the existence of transition point from ductile to brittle fracture. Oxidation induction time (OIT) test is employed to monitor the thermo-oxidative degradation of LLDPE pipe. This result shows that after the exposure time is 250 days, the depletion of antioxidants added in LLDPE pipe occurs. An empirical equation as function of exposure time, under $100^{\circ}C$ thermal-degradation condition, is proposed to assess the remaining amount of antioxidants owing to thermo-oxidative degradation. Fourier transform infrared spectroscopy results show the increase of carbonyl (-C=O) and hydroxyl (O-H) function groups on the surface of thermally exposed LLDPE pipe. This result suggests that the hydrocarbon groups locally undergo the oxidation on the LLDPE surface due to thermal-degradation.